Maple Country Sausagehttp://www.roadfood.com/Forums/rss-m738319.ashx(c) Roadfood.com Discussion Board30Re:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">euclid</span> <br><br>&nbsp; Bill, I notice you continue to mention liquid and fat in your product. I never use liquid in my sausage, only in bologna. As far as fat, I never use that as well. I will use 30% pork shoulder grind mixed with the meat. I find the 30% pork shoulder has enough fat content to do the job.&nbsp;&nbsp;You appear to be using 70% pork and 30% pork fat. I would suggest bringing the fat content down so that you achieve your desired sausage texture. I strongly suggest you use little or no liquid with your grind. If it is wet coming out of the grinder into the casing, I'm guessing it will have the texture of bologna. It took some experimenting on my part, but hey, that's part of the pleasure. Good luck and enjoy your Philly Cheese Steak! <br>&nbsp; Foodbme. Think pancakes, sausage and maple syrup. I still eat the sausage when it gets syrup on it but I do not put syrup on my sausage. The plate does.&nbsp;When making maple syrup sausage, I use a dry mixture that I blend into the grind&nbsp;that tastes like maple syrup. It tastes darn good and&nbsp;has only a hint of maple syrup flavor that compliments the dominant sausage flavor. That being said, if you do not care for maple syrup, skip it. <br>&nbsp; To the both of you. I enjoy your posts. Please continue to educate and entertain us. Thanks. Steve <br></blockquote> <br>Hi Steve,<br>I agree, the pork butt would give enough fat for any sausage. The meat I used in those sausage links were Beef short ribs from my steer. The amount of fat I had in those was good, when grilling the fats blended with the spices and meat for a great flavor. The reason why I used a liquid in those was, I wanted a hot dog blend, smooth not sausage like. If I make a sausage mix, I want to blend the meat with at least 20% fat and push it into the casing, not working it very much......................................take care................Bill<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742993Wed, 12 Jun 2013 07:31:37 GMTRe:Maple Country Sausage (euclid) &nbsp; Bill, I notice you continue to mention liquid and fat in your product. I never use liquid in my sausage, only in bologna. As far as fat, I never use that as well. I will use 30% pork shoulder grind mixed with the meat. I find the 30% pork shoulder has enough fat content to do the job.&nbsp;&nbsp;You appear to be using 70% pork and 30% pork fat. I would suggest bringing the fat content down so that you achieve your desired sausage texture. I strongly suggest you use little or no liquid with your grind. If it is wet coming out of the grinder into the casing, I'm guessing it will have the texture of bologna. It took some experimenting on my part, but hey, that's part of the pleasure. Good luck and enjoy your Philly Cheese Steak!<br> &nbsp;&nbsp; Foodbme. Think pancakes, sausage and maple syrup. I still eat the sausage when it gets syrup on it but I do not put syrup on my sausage. The plate does.&nbsp;When making maple syrup sausage, I use a dry mixture that I blend into the grind&nbsp;that tastes like maple syrup. It tastes darn good and&nbsp;has only a hint of maple syrup flavor that compliments the dominant sausage flavor. That being said, if you do not care for maple syrup, skip it.<br> &nbsp;&nbsp; To the both of you. I enjoy your posts. Please continue to educate and entertain us. Thanks. Steve<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742525Sat, 08 Jun 2013 14:56:10 GMTRe:Maple Country Sausage (Foodbme) <blockquote class="quote"><span class="original">pnwchef</span> <br><blockquote class="quote"><span class="original">Foodbme</span> <br>I know a lot of people like it, but to me putting Maple Syrup in your sausage is like putting cheap ketchup on a Prime Steak!<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="[sneaky]" />" /><img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="[V]" />" /> <br></blockquote> <br>check the price of Pure Maple syrup and get back to me.................. <br></blockquote> <br>Doesn't matter if it's cheap or expensive-- The taste just doesn't hit me as a good blend of flavors. To each it's own.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742208Wed, 05 Jun 2013 23:58:55 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">Foodbme</span> <br><br>I know a lot of people like it, but to me putting Maple Syrup in your sausage is like putting cheap ketchup on a Prime Steak!<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="[sneaky]" />" /><img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="[V]" />" /> <br></blockquote> <br><br>check the price of Pure Maple syrup and get back to me..................<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742091Tue, 04 Jun 2013 22:38:23 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">euclid</span> <br><br>&nbsp;&nbsp;&nbsp; PNWC - Sorry so tardy for the response. We had a bitch of a drive from Key Largo to Old Forge. The construction around DC is an acid trip and further more, I was unable to stop in Scranton PA for my cheese steak. I hope Joe sees this thread.. <br>&nbsp; To the meat. No idea how far you wish to get into the sausage thing. I do it for a hobby. The suggested reading attached I believe to be adequate for the enthusiast as well as the guy/gal trying to make a buck. Referencing your comment regarding "putting in what your taste buds like" is where I go. <br>&nbsp; My bible for sausage is : <br><br>Great Sausage Recipes And Meat Curing" by Rytek Kutas <br>and then: <br><br>"Home Sausage Making" by Susan Mahnke Peery &amp; Charles G. Reavis <br>&nbsp; If you want to "bump it up", consider: <br>"Salumi" by Michael Ruhlman &amp; Brian Polcyn <br>"Charcuterie" by the same guys listed above. <br>&nbsp; I enjoy this hobby and take tremendous pleasure when my buddies at hunting camp get into the chow. Happy to fill in the gaps for you. <br>Euclid <br><br>Euclid, As far as I know every post has to get a stamp of approval from Joe Rogo. I wish we were crossing paths, I will be in Philly in a week. I will make sure to have a Philly for you, maybe even a Roast Pork.............Anyway, The thing I really like about making sausage is, every batch is your original. I liked this sausage I show here, I used Beef short ribs, spices and the liquid made it like an emulsion ( Hot dog mix ). Once I get the consistency down, I can always alter the spices and heat. I like the amount of Fat that the Beef short ribs gave me, I know it was more than a 80/20 mix............Thx for the info ................take care..........Bill<br><br><br><a href="http://s1365.photobucket.com/user/billbrannigan/media/sausage037_zps9b586248.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/sausage037_zps9b586248.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/sausage037_zps9b586248.jpg" /></a><br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742090Tue, 04 Jun 2013 22:35:47 GMTRe:Maple Country Sausage (Foodbme) I know a lot of people like it, but to me putting Maple Syrup in your sausage is like putting cheap ketchup on a Prime Steak!<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/sneaky2.gif" alt="" data-smiley="[sneaky]" />" /><img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbdown.gif" alt="" data-smiley="[V]" />" /><br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742083Tue, 04 Jun 2013 21:48:17 GMTRe:Maple Country Sausage (euclid) &nbsp;&nbsp;&nbsp; PNWC - Sorry so tardy for the response. We had a bitch of a drive from Key Largo to Old Forge. The construction around DC is an acid trip and further more, I was unable to stop in Scranton PA for my cheese steak. I hope Joe sees this thread..<br> &nbsp;&nbsp; To the meat. No idea how far you wish to get into the sausage thing. I do it for a hobby. The suggested reading attached I believe to be adequate for the enthusiast as well as the guy/gal trying to make a buck. Referencing your comment regarding "putting in what your taste buds like" is where I go.<br> &nbsp;&nbsp; My bible for sausage is :<br> &nbsp;<br> Great Sausage Recipes And Meat Curing" by Rytek Kutas<br> and then:<br> &nbsp;<br> "Home Sausage Making" by Susan Mahnke Peery &amp; Charles G. Reavis<br> &nbsp;&nbsp; If you want to "bump it up", consider:<br> "Salumi" by Michael Ruhlman &amp; Brian Polcyn<br> "Charcuterie" by the same guys listed above.<br> &nbsp;&nbsp; I enjoy this hobby and take tremendous pleasure when my buddies at hunting camp get into the chow. Happy to fill in the gaps for you.<br> Euclid<br> &nbsp;<br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/742079Tue, 04 Jun 2013 21:15:42 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">euclid</span> <br><br>&nbsp;&nbsp; I am down south as of this writing. I travel north in two weeks where I have all of my sausage making notes as well as several books on the subject. I'll be in touch at that time and give you any info you might be interested in. <br>&nbsp; In reference to your last post. I agree to putting in anything that tastes good to you in your sausage. That's the joy, well part of the joy, of making your own. On liquid in breakfast sausage. I do not recall putting liquid in my sausage&nbsp;grind and it comes out textured as other sausage products. With bologna, I use some very cold water when emulsifying the meat (I have no clue whether this is spelled correctly). This gives the bologna the bologna texture we are used to. Probably the same as dogs but not sure. <br>&nbsp; I'll be in touch after I review my notes <br></blockquote> <br><br>Thx, have fun down South, drive safe going home...........pnwc<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/739454Wed, 15 May 2013 17:14:05 GMTRe:Maple Country Sausage (euclid) &nbsp;&nbsp; I am down south as of this writing. I travel north in two weeks where I have all of my sausage making notes as well as several books on the subject. I'll be in touch at that time and give you any info you might be interested in.<br> &nbsp;&nbsp; In reference to your last post. I agree to putting in anything that tastes good to you in your sausage. That's the joy, well part of the joy, of making your own. On liquid in breakfast sausage. I do not recall putting liquid in my sausage&nbsp;grind and it comes out textured as other sausage products. With bologna, I use some very cold water when emulsifying the meat (I have no clue whether this is spelled correctly). This gives the bologna the bologna texture we are used to. Probably the same as dogs but not sure.<br> &nbsp;&nbsp; I'll be in touch after I review my notes<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/739429Wed, 15 May 2013 14:08:06 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">euclid</span> <br><br>&nbsp;&nbsp; Another thought for you. As I got more comfortable with making sausage, I ventured into bologna using venison and caribou, blending in jalapeno and cheese. I would stuff that ino large casings and finish on the smoker. This is a bit more complicated than sausage but very much worth the effort. <br>&nbsp; Of note. I found it certainly helps to have a co-sausage maker. Two of us from start to finish (clean up as well)&nbsp;can make up to&nbsp;ninety pounds of sausage in about three hours. Local butcher grinds and mixes for me. More time is needed for the bologna. Again, very much worth the effort! <br></blockquote><br> The Sausagemaker site is great, thx. I look at some of the recipes for sausage to get a starting point, then I think about what I want the sausage to&nbsp;taste like. The sausage links&nbsp;shown above&nbsp;came out like a hot dog blend, I gnd the meat, mixed in a mixer with spices and liquid, then put into the grinder to stuff the sausage. By this time the meat is well blended and not in chunks, but more of a smooth blend. I don't have any problem with this method, but, like I said its more of a hot dog consistency than a bulk chunky blend. I would rather get a sausage maker that pushes the product into the casings, in most cases I want the meat blend to not over blend with using a machine to push into the casing..............thx for the info, would love hear more about what you have done with your sausage ideas.................thx again.........Bill<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/739254Tue, 14 May 2013 11:04:50 GMTRe:Maple Country Sausage (euclid) &nbsp;&nbsp; Another thought for you. As I got more comfortable with making sausage, I ventured into bologna using venison and caribou, blending in jalapeno and cheese. I would stuff that ino large casings and finish on the smoker. This is a bit more complicated than sausage but very much worth the effort.<br> &nbsp;&nbsp; Of note. I found it certainly helps to have a co-sausage maker. Two of us from start to finish (clean up as well)&nbsp;can make up to&nbsp;ninety pounds of sausage in about three hours. Local butcher grinds and mixes for me. More time is needed for the bologna. Again, very much worth the effort!<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/739180Mon, 13 May 2013 14:50:09 GMTRe:Maple Country Sausage (euclid) &nbsp;&nbsp; I cheat. Go to <a href="http://www.sausagemaker.com" target="_blank" rel="nofollow" title="http://www.sausagemaker.com">www.sausagemaker.com</a>. They have an amazing product line of spice&nbsp;blends, equipment, casings, etc.. I have made their&nbsp;maple sugar&nbsp;breakfast&nbsp;sausage and it is terrific. An excellent resource for the beginner or pro. I have no financial interest in this company.<br> &nbsp;&nbsp; Feel free to ask any questions about this company. And no store bought sausage can compete with home made. Period.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738968Sat, 11 May 2013 10:37:07 GMTRe:Maple Country Sausage (ann peeples) pnwchef-always enjoy your creations! I was lucky enough to enjoy Al and Janets sausages from their recent hog hunt.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738963Sat, 11 May 2013 07:24:27 GMTRe:Maple Country Sausage (mar52) Bill, I want a video of you making the knots.&nbsp; Those links look awesome.<br> &nbsp;<br> Do you have a flash freezer and a Fedex close by?<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738904Fri, 10 May 2013 15:51:02 GMTRe:Maple Country Sausage (love2bake) Awesome.&nbsp; Hey--a little extra fat means more gravy for biscuits. <img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" data-smiley="[8D]" />" />&nbsp;&nbsp; Looking at the pre-grind photo makes me want to add a little Benton's bacon to it...<br> &nbsp;<br> Was looking this morning on Amazon and Chefs Catalog.&nbsp; Prices are still good!<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738900Fri, 10 May 2013 15:34:52 GMTRe:Maple Country Sausage (pnwchef) L2B, there are a lot of ideas, seasonings, and combinations of meats that can be tried. You have a wonderful imagination that will help in making a signature sausage. In most cases you need&nbsp;a 80/20 mix, there are also ways of using lean, and adding olive oil for the fat, this process would be used for gnd chicken, just think of all the quality olive oils in California.<br> This is the short rib meat cut off the bone, I used the bones for stock. I'm not sure about the ratio of meat to fat but, I bet its more than 20%. I like the way this sausage turned out, it had good taste. The next time I make this I will add some heat, either cayenne pepper or fresh chopped jalapeno peppers, or hot&nbsp;pepper flakes......<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/sausage002_zpsc96f6a35.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/sausage002_zpsc96f6a35.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/sausage002_zpsc96f6a35.jpg" /></a><br> spices<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/sausage008_zps0a3ead18.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/sausage008_zps0a3ead18.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/sausage008_zps0a3ead18.jpg" /></a><br> I always fry up a sample to see how the spices combine with the fats for aroma and flavor. If someone didn't eat pork, this would be a nice way to have a beef country breakfast&nbsp;sausage.<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/sausage027_zps7904d29b.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/sausage027_zps7904d29b.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/sausage027_zps7904d29b.jpg" /></a><br> I like the way these turned out, I made these with the sausage attachment for the Kitchen aid. My rule is, don't anyone come in the kitchen at this point, It's to easy to screw up when your working one hand loading and pushing the meat into the machine, while its coming into the casing. I guess it would help if I could walk and chew gum at the same time.......<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/sausage037_zps9b586248.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/sausage037_zps9b586248.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/sausage037_zps9b586248.jpg" /></a>..............I bought the Kitchen Aid grinder attachment off of Amazon, it was around $46, the sausage attachment is a few $ more....take care and let me know if I can help in any way.........pnwc<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738864Fri, 10 May 2013 09:46:19 GMTRe:Maple Country Sausage (love2bake) You're right--I do have a Kitchen Aid mixer and zero attachments for it--not even an ice cream maker.&nbsp; That's just wrong.&nbsp; I see a small equipment investment coming now.&nbsp; Your spice blend also sounds very interesting--I might have to branch out and try some new combinations.&nbsp; I like mine for traditional country sausage, but there are many more good flavors out there.&nbsp; Thanks for the inspiration!!!<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738747Thu, 09 May 2013 12:30:09 GMTRe:Maple Country Sausage (pnwchef) L2B, with all your baking I bet you already have a Kitchenaid mixer. <br><a href="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage009_zps92cac898.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage009_zps92cac898.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/breakfastsausage009_zps92cac898.jpg" /></a> <br><a href="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage029_zps8965d18b.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage029_zps8965d18b.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/breakfastsausage029_zps8965d18b.jpg" /></a> <br>This way you could know whats going into your gnd pork...you could blend you own and mix beef and pork. I really liked making the beef sausage links out of short ribs............The breakfast sausage spices I used were salt and pepper, crushed&nbsp;fennel seed,dry mustard,thyme,cayenne pepper, and pure maple syrup and ice water to blend. You could also use fruit juice in the mix...........pnwc ............P.S. Poultry sea is a good idea, it has many of the spices needed for making sausage. I stopped using gnd sage many yrs ago when making stuffing, but the amount of sage in poultry sea must be a lower amount, it doesn't bother me at all. I am thinking of dropping the fennel seed and adding fresh rosemary. I used 2 tblsp of pure maple syrup, I would dbl that next time. The 1/4 tsp of cayenne was perfect.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738735Thu, 09 May 2013 10:08:02 GMTRe:Maple Country Sausage (love2bake) I make my own sausage as well, using ground pork from the butcher.&nbsp; Mine's pretty simple with poultry seasoning, white pepper, crushed red pepper flakes, salt and water.&nbsp; Now you've got me thinking to add maple syrup to at least part of the next batch, though. <img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup.gif" alt="" data-smiley="[^]" />" /><br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738734Thu, 09 May 2013 09:44:30 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">Michael Hoffman</span> <br><br>You have to understand that where pnwchef went for rides in the country as a kid country meant two trees, a bush and a chicken coop. The cows were right there between the bush and the coop. Around the next bend was Danny's by the Washington Bridge over the Housatonic. <br></blockquote><br> Michael, the tree in my yard&nbsp;in&nbsp;Bridgeport&nbsp;was used to nail in a backboard and rim to play basketball. As a kid, walking home from down town after a day at the Shannon ctr. There was a small Clam shack across from , the Majestic Theater and The Loew’s Poli Theater. We would buy Stuffed and baked clams stuffed in huge Quahaug shells. We would walk over the Washington Bridge, through Washington Park. You may have seen a flick at one of those theaters in down town bpt...........I'm happy to see you are back to your old self, I know Lisa was hoping for&nbsp;a new and improved version................pnwc<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738730Thu, 09 May 2013 09:06:14 GMTRe:Maple Country Sausage (Cosmos) Awesome looking stuff...I need to dust off my meat grinder..<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738700Wed, 08 May 2013 21:52:25 GMTRe:Maple Country Sausage (pnwchef) <blockquote class="quote"><span class="original">EdSails</span> <br><br>I haven't made sausage in years (the skins were crazy to work with) but you've inspired me to maybe try again and just do patties. Yours look great! <br></blockquote> <br><br>Ed, these were made from the meat and fat from&nbsp;Beef short ribs......<br> &nbsp;<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/grilledsausage007_zps1b06d6d9.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/grilledsausage007_zps1b06d6d9.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/grilledsausage007_zps1b06d6d9.jpg" /></a><br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738666Wed, 08 May 2013 18:06:18 GMTRe:Maple Country Sausage (Theedge) Very nice. &nbsp;I like sausage with just some salt, pepper, and course ground coriander. &nbsp;You might give it a whirl and fry up a few patties.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738661Wed, 08 May 2013 17:18:16 GMTRe:Maple Country Sausage (lleechef) Bill,<br> When I got to France and saw a little newborn calf I asked if I could pat it's nose.&nbsp; My French friends were shocked!&nbsp; "You don't have cows in America??"&nbsp; I explained we had thousands......just not in Rochester, PA!&nbsp; That's also where I saw my first piglet, lamb and chickens running around in the yard.....it was great.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738653Wed, 08 May 2013 16:51:56 GMTRe:Maple Country Sausage (EdSails) I haven't made sausage in years (the skins were crazy to work with) but you've inspired me to maybe try again and just do patties. Yours look great!<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738638Wed, 08 May 2013 15:56:30 GMTRe:Maple Country Sausage (Michael Hoffman) You have to understand that where pnwchef went for rides in the country as a kid country meant two trees, a bush and a chicken coop. The cows were right there between the bush and the coop. Around the next bend was Danny's by the Washington Bridge over the Housatonic.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738635Wed, 08 May 2013 15:16:14 GMTRe:Maple Country Sausage (pnwchef) Lisa, going back in the day, our family would go on Sunday rides to the country. My dad woud say, LOOK, wild animals off to the right. There would be a bunch of Cows in a pasture, we would all look with amazement. Those were the days when we would all slide in the back seat from one side of the car to the other at every turn.................Bill<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738634Wed, 08 May 2013 15:08:02 GMTRe:Maple Country Sausage (lleechef) Awwww......l'il piggy is no longer LITTLE but still cute as ever.&nbsp; You sure have some beautiful animals there!&nbsp; Thanks for the pictures!&nbsp; The sausage looks great too.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738628Wed, 08 May 2013 14:48:48 GMTRe:Maple Country Sausage (pnwchef) Mar, girls always look<br> &nbsp;<br> <a href="http://www.roadfood.com/Forums/showprofile.aspx?memid=9605" target="_blank" rel="nofollow" title="http://www.roadfood.com/Forums/showprofile.aspx?memid=9605">mayor al</a>, I agree with the breakfast, I put in the spices, pure maple syrup and then froze them in 2oz patties. this is a picture with the spices and liquid, the mix comes out a bit sticky, this is what you want, its ready to form without working it or compacting it to much.<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage040_zps92e8a17b.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage040_zps92e8a17b.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/breakfastsausage040_zps92e8a17b.jpg" /></a><br> then IQF into 2oz patties<br> <a href="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage043_zps36924284.jpg.html" target="_blank" rel="nofollow" title="http://s1365.photobucket.com/user/billbrannigan/media/breakfastsausage043_zps36924284.jpg.html"><img src="http://i1365.photobucket.com/albums/r741/billbrannigan/breakfastsausage043_zps36924284.jpg" /></a><br> With all the pork we process, I need to us the pork in many ways<br> &nbsp;<br> &nbsp;<br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738627Wed, 08 May 2013 14:34:32 GMTRe:Maple Country Sausage (mar52) Not looking.<br>http://www.roadfood.com/Forums/rss-m738319.ashxFindPost/738495Tue, 07 May 2013 20:18:05 GMT